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Saturday, March 09, 2013

Lentil, Farro, Asparagus & Mushroom Salad


Spring just around the corner, and good-quality and reasonably-priced asparagus making a show in our local stores inspired this delicious, high-protein, vegan salad of lentils, farro, roasted asparagus and portobello mushrooms.

It took quite a few pans to create this healthful dish, but it's still easy to make and worth the washing up.   I cheated by using Trader Joe's pre-cooked lentils (3/4 cup), but you'd never know by tasting it.  I roasted 1 lb cut asparagus in the oven with a tiny amount of TJ's Roasted Walnut oil and sea salt (400 for 20-25 minutes).  The farro was also TJ's 10 minute Farro, which I simmered in water for 10 minutes, left for 5 minutes, then drained and fluffed (2/3 cup cooked). The portobellos (1 1/2 large) were cut into 1 inch pieces and fried with a little olive oil and minced garlic and a dash of balsamic vinegar. I also caramelized a shallot in a little olive oil.  The ingredients were all combined with salt and pepper, a little more roasted walnut oil, some citrus champagne vinegar to add spark, fresh basil and a handful of pine nuts.

It's hard to beat the satisfaction when a dish turns out exactly how you have envisioned it! Super healthy, but this one's all about the taste. Enjoy!








3 Comments:

Anonymous Tammy said...

I've been looking for more vegetarian alternative dishes. Will try this receipt this evening! Thanks!

1:36 PM  
Anonymous Restaurants in Koramangala said...

superb.,looks like a salad with high protein value and also cooked under good process making the ingredients fry seperately and mixed well at last.Better i will try this.

11:05 PM  
Blogger Sally Cornaga said...

Looks tasty! I am finding that farro plenty addictive even on its own.
Catherine, I'd love to exchange links to our respective blogs.
Thanks,
Sally
The Produce Savant
http://theproducesavant.blogspot.com/

10:49 AM  

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